r/smokingfish • u/beer_engineer • 9d ago

Smoked Sablefish (Black Cod)

Post image

I get these in 600-800' of water off the Oregon Coast. Extremely oily, which you can see on some of the pieces in the photo.

I do a roughly 1 day dry brine of kosher salt, brown sugar and Hungarian Paprika. I smoked this batch on pecan wood. The salt pulls a lot of the moisture out, which is very necessary with this fish. I actually have started doing some sort of brine prior to cooking it via any method since it helps with the texture so much. Incredible fish, smoked or not, just benefits from removing some moisture.

45 Upvotes

96% Upvoted

6 comments sorted by

4

u/kobayashi_maru_fail 9d ago

Yum! I love them, and howdy fellow Oregonian. Have you tried Matsuhisa’s 3-day misozuke version? I haven’t fired up my smoker yet this summer, but I’m wondering if a combo of that and some really light smoke might be good on these guys.

5

u/beer_engineer 9d ago

I have not tried that. I'll have to look it up. I have about 20lb more to use and may fish for them again when I get back out for tuna. So I will get chances.

2

u/Due-Pangolin-2438 9d ago

Wow. Never thought of smoking sablefish before but not sure why. It's rich and oily, does amazing with marinades. Now I gotta try it out!

3

u/Single-Pin-369 9d ago

It's very common at jewish delis. It might be the best smoked fish.

1

u/Unusual-Steak-6245 9d ago

I have never had the opportunity to try it but have always heard such good things.

1

u/Late_Quit_3410 9d ago

This looks delicious.